A Quick Word on Shelf Life

A Quick Word On Shelf Life

Contrary to popular belief, flour doesn't last as long as many people keep it!

Nature has carefully wrapped all the goodness of the seed in a protective and long lasting storage container that the milling process effectively breaks open. As a result , from a nutritional point of view, the sooner you use the flour the better .

In fact the shelf life of wholemeal flour can be as little as 3-5 months. White flours are typically 9-12 months. The length varies according to the type of grain, the type of flour and the amount of wheatgerm or oils present. In addition, the storage conditions are important too.

Ideally flour should be kept in a cool dry place, preferably in a stable temperature and in a sealed container. The container is as much about preventing insects and spores contaminating the flour as it is about limiting the amount of oxygen that can rapidly cause oxidation of the oils in flours, particulalrly wholemeal. This will turn the flour rancid quite quickly. Preferably the container should not be plastic unless you are using bags and freezing the flour.

If possible, buy smaller amounts regulalry. If you do store flour in the fridge or freezer for longer life, then bring it up to room temperature before use.

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